CURRIED MIXED VEGETABLES

INGREDIENTS

• ½ tsp mustard seeds
• 2 tbsp vegetable oil
• ½ lb potatoes (peeled and cubed)
• ¼ lb tomatoes, sliced
• ½ lb green or pigeon peas, fresh or frozen
• 1 inch piece ginger, crushed
• 1 tsp turmeric powder
• ¼ tsp chili powder to taste
• 1 tsp sugar
• ½ tsp salt to taste
• hot pepper to taste

PREPARATION

1. Fry mustard seeds in hot oil until they burst. Add potatoes and fry for a minute. Add a little water and allow to cook on medium heat until almost done.
2. Add tomatoes, green peas, ginger, turmeric, chili, sugar, salt and pepper.
3. Cook on slow heat until tomatoes become pulpy and vegetables are cooked.

Serves 4

CURRIED CHANNA (CHICK PEAS) AND POTATO

INGREDIENTS

• 1 cup channa (chick peas), soaked overnight
• 2 tbsp cooking oil
• ½ cup chopped onion
• 1 tsp minced garlic
• 2 tbsp curry powder
• 1 ¼ cups water
• 8 oz potato cubed or thinly sliced
• 1 tsp salt with black pepper and hot pepper to taste

PREPARATION

1. Boil soaked channa in unsalted water until tender. Drain. Heat oil in a heavy pot, add onion and garlic and sauté for a few minutes. Mix curry powder with ¼ cup water; add to oil and cook until thick, stirring continuously.
2. Add potato and stir until coated with curry. Add 1 cup hot water, salt and pepper; cover and cook on medium heat for 10 minutes.
3. Add channa and stir well. Cook until water is reduced and mixture is tender and thick. Add salt and pepper to taste.

VARIATION
Substitute 1lb cubed or sliced eggplant (melongene) for chick peas. Use peeled or unpeeled as desired.

Serves 6

CURRIED CHATAIGNE

INGREDIENTS

• 1 chataigne (3 lbs)
• ½ cup chopped onion
• 1 piece hot pepper
• 3 cloves garlic, minced
• 1 ½ tsp. vegetable oil
• 2 tbsp curry powder
• ¼ cup water
• 1 tsp. salt or more
• 2 cups coconut milk

PREPARATION

1. Peel chataigne and cut in small pieces. Break in smaller pieces and separate pulp from seeds; remove covering of the seeds Saute garlic, onion and pepper in hot oil for 1 minute.
2. Mix curry powder with ¼ cup water to a thick paste and add to oil; cook for 2 minutes. Add chataigne pulp and seeds and stir until well blended; add salt and cook for 5 minutes on medium heat. Stir in coconut milk and bring to the boil.
3. Lower heat; cover and simmer until chataigne is tender and liquid is absorbed. Add a little more water if chataigne is not soft or if mixture begins to stick to the pan.

Serves 8

DHAL

INGREDIENTS

• 1 cup or 8 oz split peas
• 2 cups water
• 1 tsp turmeric powder
• 2 cloves garlic
• ¼ cup finely chopped onion
• 1 tsp salt
• 2 tsp oil
• ½ tsp cumin (geera)
• hot pepper (optional)

PREPARATION

1. Boil split peas in 2 cups of water until it comes to the boil.
2. Add turmeric, 1 clove garlic and onion; cover, lower heat and cook until peas are tender; add more water if necessary.
3. Add salt to taste and beat until mixture becomes thick and smooth.
4. Remove from heat.
5. Heat oil in small pot; add cumin and remaining garlic and fry until brown.
6. Pour in dhall mixture and stir well.
7. Serve with roti or rice.

Serves 6

EGGPLANT (MELONGENE) CHOKA

INGREDIENTS

• 1 lb eggplant
• 3 cloves garlic
• ¼ cup finely chopped onion
• ¾ tsp salt or to taste
• hot pepper to taste

PREPARATION

1. Wash and dry eggplant and rub lightly with cooking oil.
2. Peel cloves of garlic and stick into eggplant. Place eggplant under grill or in oven at 375 degrees F and bake until tender.
3. It could also be roasted over an open fire.
4. Remove from oven or grill; make a slit lengthwise and scoop out pulp. Discard skin.
5. Crush pulp and garlic until smooth; add onion, salt and hot pepper and blend well.
6. Serve with roti or as a side dish.
7. NB: Fry onion and garlic in 2 teaspoons hot oil and add to roasted pulp.

Serves 4

MANGO TALKARI

INGREDIENTS

• 4-5 green mangoes (Long mango)
• 2 tbsp curry power
• 1 cup water
• 1 tbsp vegetable oil
• 2 cloves garlic, crushed
• 1 tsp salt
• 2 tbsp sugar
• hot pepper (optional)
• 2 tbsp anchar massala or garam massala

PREPARATION

1. Cut each mango lengthwise into 6 to 8 pieces.
2. Discard inner seed and wash; set aside.
3. Mix curry powder in ½ cup of water to form a thin paste.
4. Heat in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
5. Add mangoes and stir to coat with curry.
6. Add remaining water, garlic, salt, sugar and hot pepper.
7. Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
8. Sprinkle with anchar massala and stir well; remove from heat. Adjust salt, pepper and sugar.
9. Serve as a condiment or vegetable.

Serves 6

PARSAD

INGREDIENTS

• ½ lb ghee
• 1lb or 4 cups flour or cream of wheat
• ½ lb or 1 cup granulated sugar
• 3 cups water
• 1 cup evaporated milk
• 1 tin condensed milk (14oz)
• 1 tsp cardamon seeds
• ½ cup raisins

PREPARATION

1. Melt ghee in a large, heavy pot and add flour or cream of wheat
2. Cook on low heat until four gets very loose and brown; remove from heat
3. Make syrup by bringing sugar and water to the boil
4. Combine evaporated mil and condensed milk
5. Add syrup and milk to flour mixture and cook over medium heat, stirring briskly until light and fluffy
6. Add cardamon and raisin and continue to cook for 30 seconds.

VARIATION
Use half flour and half cream of wheat. Chopped almonds, cherries or shredded coconut could be added

Serves 16 or more

LADOO

INGREDIENTS

• 1lb ground dhal (split peas)
• 1 tbsp baking powder
• ½ cup evaporated milk
• 2 cups water
• ½ lb ghee or 1 cup oil
• 1lb or 2 cups granulated sugar
• 1 can condensed milk (14 oz)
• ½ tsp ground ginger
• ½ tsp ground cloves

PREPARATION

1. Mix dhal with baking powder, evaporated milk and 1 cup water. Leave to sit for 2 hours.
2. Form in small balls and fry in ghee or oil
3. Using a mill or grinder, grind balls coarsely
4. Blend sugar and remaining 1 cup water and bring to the boil until it is of a thread consistency (spins a thread)
5. Pour in condensed milk and spices. Stir briskly until the mixture becomes stiff.
6. Fold in ground split peas and while mixture is still hot, form in small balls (1” size)
7. Allow to dry and set

Makes 40

BARFI

INGREDIENTS

• 1lb powdered full cream milk
• 1 cup or 8 oz double cream
• 1 ½ cups granulated sugar
• ¾ cup water
• 1 tsp rose water
• 2 pieces fresh ginger
• chopped cherries
• chopped almonds
• sprinkles

PREPARATION

1. Mix powdered milk and cream (using fingers) until very crumbly.
2. Sift mixture through a sieve
3. Boil sugar, water, rose water and ginger for approximately 10 minutes (just before sugar spins a thread) remove ginger
4. Stir in milk mixture and combine well
5. Press mixture firmly into greased dish using back of spoon
6. Decorate with cherries, almonds or sprinkles.
7. Cut when cool.

COCONUT BARFI
Follow the same procedures with these variations:-

1. Combine 1 cup grated coconut (white) with milk mixture and syrup.
2. Form in balls; press down the middle to form a small indentation and fill each barfi with a piece of cherry or a raisin.

Makes 32

GOOLAB JAMOON

INGREDIENTS

• 1 cup or 8 oz butter
• 4 cups or 1lb flour
• 1 tsp ground cardamon
• 1 can condensed milk (14 oz)
• ½ cup evaporated milk
• 1 cup oil for frying
• 2 cups or 1lb granulated sugar
• 4 cups water

PREPARATION

1. Rub butter into flour and cardamon until crumbly
2. Add condensed milk and evaporated milk to flour mixture and stir until milk is absorbed
3. Shape like an almond 2 inch long and deep fry until golden brown
4. Boil sugar and water to a thick syrup (until it spins a thread)
5. Pour syrup over goolab jamoon, turning continuously to coat evenly until syrup crystallizes

Makes 24

RAS GULLA

INGREDIENTS

• 1lb powdered full cream milk
• 2 tbsp or 1 oz flour
• 1 ½ tsp baking powder
• ½ cup evaporated milk
• 1 cup oil for deep-frying
• 1lb sugar
• 2 cups water
• 1 tsp ground ginger or cardamon

PREPARATION

1. Mix together milk, flour and baking powder
2. Add evaporated milk gradually to mixture until it can be formed into balls (1 inch size)
3. Deep fry balls in oil until golden brown
4. Drain on kitchen towel
5. Combine sugar, water and ground spices; boil until syrup becomes thick, remove from heat
6. Add balls to syrup and serve warm

Makes 24 to serve approximately 8